Samples
remained in the pressure vessel for 2 min before and after each
pressure treatment, respectively, and after treatment were cooled
for 5 min in an ice-water bath. Adiabatic heating of the samples in
the high pressure vessel when pressurized at 586 MPa was estimated
to increase meat temperature by about 15 C (Paredes-Sabja
et al., 2007). The variable temperature conditions shown here
imposed the need for extreme care in following identical experimental
steps to obtain reproducible data (i.e., initial sample
temperature, loading time, vessel closing and opening time,
compression and decompression time, and sample removal time).